1️⃣ Before starting, shred all the cheeses. Set aside 1 cup of shredded medium cheddar, 1 cup of shredded Colby Jack, and 1 cup of shredded mozzarella for the “crust topping.” 🧀

2️⃣ Mince the garlic and cut the butter into 7 tablespoon portions. 🔪

3️⃣ Preheat your oven to 425°F (220°C). While waiting, boil the pasta until slightly less than al dente. Reserve ½ cup of pasta water, then strain the cooked pasta. Pour the pasta into a 9×13 casserole dish and toss with 2 tbsp. of butter. 🍝

4️⃣ In a large skillet over medium-high heat, melt 5 tablespoons of butter. Add the minced garlic and sauté for 1 minute, or until fragrant. 🧄

5️⃣ Whisk in the flour, stirring until golden. Then, pour in the reserved pasta water, heavy cream, and half and half. Continue whisking until the mixture thickens, about 4 minutes. 🍶

6️⃣ Reduce the stove’s heat to low, and start whisking in the remaining shredded cheeses (not set aside earlier), one handful at a time. Whisk until all the cheese is fully melted. Then, whisk in the room-temperature cream cheese, onion powder, paprika, and mustard powder. 🍥

7️⃣ Pour the cheese sauce over the buttered noodles in the casserole dish and mix to combine. Top with the reserved shredded cheeses. 🧀

8️⃣ Bake in the oven for 10 minutes. Then, turn the oven to broil and cook until the top cheese layer is crispy, about 5 minutes. 🔥

9️⃣ Remove from the oven and allow to cool for 3-5 minutes. Serve and enjoy! 😋